4.5 munchies: With a similar texture and flavour to cod, the flaky Spanish merluza was cooked to perfection; its flesh was fluffy, moist, and tender. What really complemented the pan-fried fish was the delicate and mild flavour of the razor clam chowder, which makes a great dipping for bread, too!

Merluza is part of the three-course prix fixe at Le Bernadin, a three-Michelin-starred restaurant by Chef Eric Ripert. #munchinginNY